Gluten Free Open Faced Red Pepper Omelette

Tuesday, April 17, 2012

No two omelettes are alike, from the eggs to the ingredients used to fill them, there always seems to be something different with every omelette I make.

Whether I'm flipping and folding the eggs back on themselves to make a light and wispy French omelette, bulking it up with potatoes and fiery Chorizo a Espanol or ramming it full of goodies and folding it in half like some eggy breakfast calzone, it's always different.

It doesn't matter what type of omelette you make; nothing can beat a perfect, unscorched omelette and the secret to achieving this is to finish off the omelette under a grill (UK ovens) or under a broiler (US ovens).

This omelette was borne out of the need for a quick, Slimming World breakfast over the weekend. Slimming Worlders note, if you use the cheese as part of your A choices, this is syn free on Extra Easy!

For the omelette:
3 eggs
1 red bell pepper, sliced
1 triangle Dairylea light soft cheese (or any soft cheese)
fresh chives, chopped
sea salt

alright, let's cook:

For the omelette, scramble the eggs in a small bowl while a good metal-handed pan, greased with low-calorie cooking spray heats on medium on the stove.

While the pan heats, allow the grill/broiler to heat. Deseed and slice one medium sized bell pepper and a few sprigs of fresh chives. Set aside. Roughly tear one triangle of Dairylea light soft cheese and set aside as well.

Your pan should be nice and warm now, pour the eggs into the pan and reduce the heat. After about a minute and a half begin to tease the edges of the egg away from the pan. When the edges of the egg can easily separate from the pan, the omelette has set at the bottom and is ready for the onslaught of ingredients. Note, the top of the omelette will still be quite liquidy and you need to work quickly at this stage to prevent the omelette from burning on the bottom.

Switch off the heat, tumble in your ingredients: peppers, cheese then chives. Then place under the pre-warmed grill/broiler for one to two minutes to finish off cooking the top of the omelette. Keep an eye on it, as it won't take long to finish cooking.

Remove from the oven and, if you're using a good non-stick pan or a well-oiled stainless steel pan, the omelette should easily slide onto the plate with no trouble. Finish off with a sprinkle of sea salt.

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